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Garlic Parmesan crusted salmon is hard to beat when you need a quick dinner with plenty of flavor and texture. The crisp, buttery topping contrasts nicely with the tender salmon, and a thin layer of Dijon keeps the richness in check.
The fillets spend about 10 minutes in the oven, with a quick broil at the end if the crust needs more color.
The Parmesan Crust Adds Crunch
Dijon balances the Parmesan: The mustard adds a little sharpness under the buttery topping, keeping the crust from tasting too rich. It also doubles as a binder, so there’s no need for an egg wash or heavier coating.
The crust adds texture without heavy breading: Panko and Parmesan form a light, craggy topping rather than covering the salmon in a thick layer of crumbs. I wanted enough crunch to contrast with the tender fish without overpowering it.
High heat keeps the cooking time short: Roasting cooks the salmon quickly while giving the topping time to turn golden. The broiler is there as a finishing step if the fish is ready before the crust has enough color.
For another fish dinner with plenty of crunch, this Parmesan crusted sole cooks under the broiler and is ready in about 15 minutes.
Ingredient Notes
Salmon fillets: Choose fillets that are close in thickness so they finish at about the same time. Thicker pieces may need a few extra minutes in the oven.
Panko breadcrumbs: Panko gives the topping a lighter, crunchier texture than fine breadcrumbs.
Parmesan cheese: Freshly grated Parmesan blends into the crumbs and browns more evenly than the shelf-stable kind.
Dill and lemon: Fresh dill and lemon juice keep the buttery Parmesan topping from tasting heavy.
Dijon mustard: Dijon adds a little tang and gives the Parmesan crumbs something to cling to. Use smooth Dijon rather than whole-grain mustard so it spreads evenly over the salmon.
Dijon works especially well with rich salmon. My baked salmon with mustard sauce takes that pairing in a creamier direction.
Recipe Tips
Dry the salmon well: Blot the fillets with paper towels, paying particular attention to the tops. The Dijon and crumb mixture will cling better to a dry surface.
Keep the topping loose: Spoon the crumbs over the fillets and press only enough to hold them in place. Packing them down can create a dense layer instead of a light crust.
Cook according to thickness: Begin checking thinner fillets at 8 minutes. Thick center-cut pieces may need a few minutes longer.
Broil only if needed: If the salmon is done but the topping still looks pale, place it under the broiler for 30 to 60 seconds. Stay close because the Parmesan can brown quickly.
Check the center: The salmon is ready when it flakes easily but is still slightly translucent in the center. For greater accuracy, insert an instant-read thermometer into the thickest part of the fillet.
Skin-on or skinless: Either will work. Place skin-on fillets skin-side down and arrange skinless fillets with the presentation side facing up.
If you want another quick salmon dinner, my hot honey salmon swaps the savory crumb topping for a sticky sweet-spicy glaze.
A Salmon Dinner That Doesn’t Need Much Else
The crisp Parmesan topping adds plenty of flavor, so the sides can stay simple. Serve the salmon with roasted mixed vegetables, rice, or a green salad for an easy dinner. Garlic lemon orzo would also work well here.
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Garlic Parmesan Crusted Salmon
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Ingredients
- ⅓ cup Panko breadcrumbs
- ½ cup grated parmesan cheese
- 3 garlic cloves, finely grated
- 3 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill, plus more for garnish
- 4 salmon fillets, 6 ounces each
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons Dijon mustard
- 1 lemon, sliced into wedges for serving
Instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and lightly coat it with cooking spray.
- Combine the panko breadcrumbs, Parmesan cheese, garlic, melted butter, lemon juice, and dill in a small bowl. Mix with a fork until the crumbs are evenly moistened.
- Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet. Season with the salt and pepper.
- Spread a generous coating of Dijon mustard over the top of each fillet.
- Divide the Parmesan mixture evenly among the fillets. Gently press it onto the mustard without packing the crumbs too firmly.
- Roast for 8 to 10 minutes, depending on the thickness of the fillets, or until the salmon reaches your preferred doneness.
- If the salmon is done but the crust needs more browning, remove the pan from the oven and switch the oven to broil. Allow the broiler to heat for about 1 minute, then return the salmon to the oven and broil for 30 to 60 seconds. Watch closely so the topping does not burn.
- Garnish with additional dill and serve immediately with lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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